| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Worrall tho, Worrall1 | 1 | servings | |
INGREDIENTS
| 2 | tb | Goose fat |
| 1 | Lamb shoulder; medium | |
| 2 | Carrots; sliced | |
| 14 | Garlic cloves; peeled | |
| 2 | tb | Tomato paste |
| 3 | pt | Stock; chicken or beef |
| 1 | Onion; peeled and chopped | |
| 1/2 | Bottle red wine | |
| 8 | Thyme sprigs | |
| 6 | Whole black peppercorns | |
| 2 | Bay leaves | |
| 1 | c | Cranberry juice |
| 1/2 | c | Dried cherries |
INSTRUCTIONS
Pre heat the oven to 175C. Take the blade bone out of the lamb and the knuckle, then divide up the meat into 4 pieces. In a casserole pan, add the goose fat and wait until it has melted then season the meat and add it to the fat to fry off. The lamb needs to be seared so wait until the lamb pieces are crusty and brown on both sides. Use a pair of tongs to help turn the meat. Once the meat is seared on both sides, remove the 4 pieces and place on a plate. In the same casserole dish, add the carrots, onion, garlic, bay leaves and peppercorns and stir them all in the juices of the lamb. Let the vegetables caramelise and soften until the goose fat turns golden. Add the red wine which deglazes the pan and then return the lamb to the pot. Add the stock and tomato puree and stir. Bring everything to the boil then put the lid on and place in the oven to cook slowly for 2 hours. When ready, take the pot out of the oven and using a pair of tongs, remove the meat and leave it to stand on a plate. With a ladle take off the fat from the surface of the liquid remaining in the pot and then pass the stock and vegetables through a moule. In a heated pan, add the cranberry juice and the dried cherries, bring everything to the boil and add in the vegetables and sauce. Stir everything together well and serve on a plate with the lamb. Garnish with some parsley. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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